 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
To dress up any meal Ingredients:
2 lemons (juice of) |
2 tablespoons chopped chervil |
1 large egg yolk |
2/3 cup olive oil |
2 lbs young tender fresh asparagus |
Directions:
1. Whisk together the lemon juice, chervil, and egg yolk in a bowl.
2. Gradually add oil and whisk the whole time until creamy and smooth.
3. Cover and chill (whisk just before serving).
4. Trim asparagus of fibrous ends, and steam until tender/crisp and bright green.
5. Remove to a colander and stop cooking with running cold water and they are cooled.
6. Drain and chill until serving time.
7. Serve; arrange spears on a plate and drizzle dressing over them.
|
|